In a huge bowl combine a bag of Pepperidge Farm stuffing mix with a pan of cornbread, crumbled. Set aside. Saute 2 small chopped yellow onions and 4 or 5 stalks celery, chopped, till soft. Add a squirt of garlic paste (about 5 ") and saute a minute longer. Season with house seasoning (mine is Kosher salt, coarse black pepper, garlic powder and onion powder). Add to the bread mix and stir in about 6 cups unsalted chicken stock (or turkey stock if you can find it!). The mixture should be almost soupy. Stir in 2 beaten eggs. Spread into a sprayed 9x13 oven dish. Bake at 350 degrees uncovered for 20 minutes. Then cover with foil and bake another 25 minutes or until desired doneness is achieved.
Tuesday, November 08, 2011
My sister and I have settled in to a nice pattern: she hosts the family Thanksgiving dinner and I have the Christmas dinner. We each bring items to the other's get-togethers. It works! The only regret I have every year is lack of leftovers. So... I sometimes make Thanksgiving Day wannabes the weekend after the fourth Thursday of November. A pumpkin pie here, a turkey breast there and my favorite dressing, Best Cornbread Dressing!